Recipes from The spirit of cookery
Records 1 to 50 of 303, in reading order. Each links to a modern interpretation.
Porcupinep. 28Bear's Fleshp. 29Two Mutton Chopsp. 54Baked Buttock of Beefp. 57Baked Hamp. 57Baked Fishp. 57Baked Harep. 57Dredging and Basting for Roastingp. 61Spiced Pepperp. 75Spiced Saltp. 75Extract of Meat in Dry Tabletsp. 78Bouillon or Meat-Brothp. 83Bouillon d'Osp. 92Gravy-Broth (Empotage or Consomme) for Soups and Saucesp. 95Beef-Gravy, or Common (Brown) Gravyp. 96Beef-broth from the Pot-au-Feu of Smaller French Householdsp. 97Instantaneous Broths, or Bouillon a la Minutep. 99Veal Gravy-Brothp. 100Blond de Veau a la Duchateletp. 100Veal-Broth, Plain and Meagre, with Rice or Vermicellip. 100Mutton-Brothp. 100Hotch-Potchp. 101Ragovit Soupp. 101Gravy-Broth of Fowlsp. 101White Broth of Fowlsp. 102Soupe au Painp. 103Soupe Mitonnéep. 104Jardiniere or Printaniere Soupp. 106White Onion Soup au Grasp. 108White Onion Soup au Maigrep. 109Onion Soup a la Stanislas with Crustsp. 109Topinambur Soupp. 109Topinambur Soupp. 110Carrot Soup (Soupe a la Crecy)p. 110Mushroom Soupp. 110Compound Spinach Soupp. 110Tomato Soupp. 110Attractive Soupp. 111Plain Barley Soupp. 113Clear Soup with Macaronip. 114Compound Macaroni Soupp. 114Clear or Plain Vermicelli Soupp. 114Plain Potato Soupp. 117Tapioca Soupp. 117Fried Potato Soupp. 117Potato Soup with Quenelles of Potatop. 117Cassava Soupp. 117Green Corn Soupp. 117Poached Egg Soupp. 119Compound Vegetable Purée Soupp. 120